French Toast Casserole

Crock Pot Gourmet for the Frantic Chef #11

(adapted from a bake-in-the-oven recipe I got from my BFF, Susie Rosenquist)
You will need:
1 loaf french bread
8 eggs
4 c. milk
1 Tbsp. vanilla
1/4 c. sugar
2 Tbsp. cinnamon

Cut the french bread into roughly 1 1/2-inch chunks - it doesn't have to be perfectly even
(actually, usually, I don't bother with the knife and just tear the bread into chunks by hand).
Put about 1/2 of the bread chunks into a greased, 5-quart crock pot
Sprinkle with 2 Tbsp. sugar and 1 Tbsp. cinnamon.
Repeat layers.
In a large mixing bowl, combine milk, eggs and vanilla.
Whisk to combine thoroughly.
Pour milk/egg mixture over the bread cubes.
Cook on low for about 6-8 hours, until knife inserted in the center comes out clean.
(You can cook it for about 4-5 hours on high, but the edges of the casserole will get hard and crusty.)
Serve warm.
I often top it with applesauce or fresh fruit,
but you can also use maple syrup and powdered sugar or whipped cream...
or serve it plain (it's delicious as is).

 

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